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Pretty In Pink

Rowanberry & Apple Sour


  • 50ml Gorse Gin
  • 20ml lemon juice
  • 25ml rowanberry and bay leaf sugar syrup
  • 20ml egg white
  • 30ml sparkling apple pressé


A beautifully simple autumn stunner. Make the simple syrup with 100g sugar, 140ml water, 75g rowanberries and 2 bayleaves (just simmer everything together for 15 minutes and strain). Shake all of the ingredients (except the pressé) with ice. Strain and shake again (reverse dry-shake) and pour into a coupe. Top up with the apple pressé. As delicious as it looks.